Art

J-GLOBAL ID：201702239574567834   Reference number：17A0105876

Study on anthocyanin extraction from purple sweet potato by enzyme-assisted extraction method

酵素的支援抽出法によるサツマイモの抽出に関する研究【JST・京大機械翻訳】

Author (8)： Li Jiwei (College of Food & Biological Science and Technology,Wuhan Institute of Design and Sciences) ,  Yu Simin (College of Food & Biological Science and Technology,Wuhan Institute of Design and Sciences) ,  Li Qian (College of Food & Biological Science and Technology,Wuhan Institute of Design and Sciences) ,  Deng Wanlei (College of Food & Biological Science and Technology,Wuhan Institute of Design and Sciences) ,  Song Xiaomei (College of Food & Biological Science and Technology,Wuhan Institute of Design and Sciences) ,  Xu Wen (College of Food & Biological Science and Technology,Wuhan Institute of Design and Sciences) ,  Jiao Xiong (College of Food & Biological Science and Technology,Wuhan Institute of Design and Sciences) ,  Deng Xiangyi (College of Food & Biological Science and Technology,Wuhan Institute of Design and Sciences)
Material： Yingyong Huagong
Volume： 45  Issue： 9  Page： 1646-1649  Publication year： 2016 
JST Material Number： C3039A  ISSN： 1671-3206  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The enzyme-assisted extraction...

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Thesaurus term： optimization ,  *Ipomoea batatas ,  extraction liquid ,  orthogonality ,  cellulase ,  anthocyanin ,  *enzyme

Author keywords (3)： purple sweet potato ,  anthocyanins ,  optimization of extraction conditions

JST classification (4)： Polysaccharides  (CF10054P) ,  Extraction  (CC01040H) ,  Vegetables and processed vegetable products  (FJ11020O) ,  Extraction  (XD02030B)

Terms in the title (5)： 酵素 ,  支援 ,  抽出法 ,  サツマイモ ,  研究